I have not stepped out of my home for the past almost one month. Going out to explore food, once again, seems to be a distant dream as of now. So, the foodie in me had to tie up my kitchen apron and switch on the flame. And to resume my regular cooking spree during this lockdown at home, I tried this Yakhni Gosht Biryani. It came out quite nice. If you too are fond of Biryani, read on for making this in your kitchen.
I have been on and off on my Social Media Platforms with my food related posts. Whenever I posted any review ( I had a few in my phone gallery which could not be posted earlier) my well wishers would wonder if I was still going out. I felt happy for the love and the concern I would get and did clarify that I had not stepped out. Then this grim scenario started unfolding around me. In about couple of weeks, lost quite a few near and dears. The numbers started having names and then many more seeking help for medical exigencies. In all these, did not have the courage to even think about blog posts. For how long then? Lately, I decided to gather myself and enter the kitchen to rustle up some positivity for self and those connected with me. So here I am, bringing you pure love, Biryani.
First a disclaimer. This recipe is not mine. This recipe comes from my friend, a famous Food Historian and Celebrity Chef Osama Jalali. A few weeks ago, he had shared this recipe in a newspaper. In fact, prior to this article appearing, I had gone to Lucknow and the taste of Idrees Biryani lingered on in my mouth (you could read the Biryani Blog Post here). So, the Yakhni Gosht Biryani recipe surely caught my fancy and I secured it in my phone gallery. Had a quick chat with the Chef to re-check on few details and soon I was making it in my kitchen. The result was an absolute delight. I share the recipe here along with the Pro Tips, based on my own experience, so that you come out with a perfectly tasting Biryani.
- Mutton 500 gms (preferably Shoulder and Chest, Chops)
- Long Grained Basmati Rice 250 gms
- 2 Medium Sized Onions, sliced
- 1 Medium Sized Onion cut into four quarters
- 2 Garlic Cloves
- 1 Bay Leaf
- 3 Green Cardamom
- 1/2 inch Cinnamon
- 1/2 tsp Pepper Corns
- 1/2 tsp Garam Masala
- 1/2 tsp Pepper Powder
- 2 tbsp Desi Ghee / Oil
- Salt To Taste
- 3 Glasses of Water
- 1/2 cup of Soaked Saffron Water
We need to prepare the Yakhni first. So, wash the Mutton Pieces thoroughly and place it in a pressure cooker. Add the quarter cuts of Onion, Garlic Cloves, Bay Leaf, Green Cardamom, Cinnamon, Salt and Pepper Corns. Add three glasses of water. Give a mix, shut the lid of the cooker and cook for 2-3 whistles or till the meat is tender. Let the pressure release and then open the cooker.
The Yakhni is ready. You would get a good aroma of the broth. Strain the meat pieces and keep aside. Secure the Mutton Broth (Yakhni) in a container.
Pro Tip: Check for Onion and Masala residuals on the mutton pieces. If there are any, carefully remove all those and discard. Also check the Yakhni for these residuals, if there, scoop those out and discard. We don’t want any of the residuals in the Biryani.
Soak the Rice in water for about 20 minutes. Post that drain out the water and keep the rice aside.
In a heavy bottom pot, heat Desi Ghee or Oil (I prefer Desi Ghee) and add the sliced onions. Fry them till they are golden brown.
Pro Tip: Ensure that the onions do not turn dark brown. This will effect the colour of the biryani. Let the onions remain pinkish golden.
Once the onions are done, add Garam Masala and Black Pepper Powder. Then add the meat pieces and sauté for 3-4 minutes. You should keep stirring the meat pieces during this time.
Now add the Rice and mix it with the meat. After mixing, add 2 glasses of the Yakhni; the Mutton Broth. Please ensure that the rice and meat are covered under the broth and it is about half an inch above it. Give it a mix and bring the broth to a boil.
Now cover the pot with a heavy lid. If needed, use a cloth between the pot and the lid and put a weight over the lid to ensure that the steam does not escape. Lower the flame and let it cook for 12-15 minutes on dum.
Switch off the flame and carefully open the lid. The Biryani should be done by now. Sprinkle Saffron Water and then mix the ingredients with a gentle hand (using inside-out movements of the hand). Your Biryani is ready to be served.
Pro Tip: Soak Saffron in Water. That will add colour to the rice. I used Milk to give it a rich taste but then it did not give the colour.
You would have a flavourful Biryani with no trace of masala and each grain would be coated with the flavours of masala and the meat. The meat pieces would be succulent and full of flavours. You would have a good biryani in your plate and would be really happy about your achievement. Try it out and let me have your comments. Till then..
Bon Appetit !!
Read my other similar blog posts here:
- Best Biryani In Chennai; And Dosa, Meals In Bangalore
- Where To Have Non-Veg Meals In Lucknow
- Zaiqa-E- Hyderabad !!
- A Royal Breakfast In Hyderabad
- Awadh In Kolkata Is ‘Oudh 1590’
- Manzilat’s Awadhi Delicacies Are Simply Royal; Served with Warmth